Circle S CSA delivery Monday, August 14 and MSFM pick-up Wednesday, August 16,2023

In ancient Greece and Rome, the Dog Days were believed to be a time of drought, bad luck, and unrest, when dogs and men alike would be driven mad by the extreme heat!  -Farmer’s Almanac

Well I’ve been mad most of my life, but the heat doesn’t help.  However, I can’t tell that it makes the dogs grumpy.  They take dips in the pond, drink lots of water, and keep right up.

Farm News:  Too hot to move very fast.  Horses sweaty by 9 AM.   They come to the water trough and let me spray them down with cool water.  Everything looking for shade (including me).   But the dogs, Diamond and Tip seem to be handling it OK.  Dog Days!

Ok, after coming clean about my lack of love for tomatoes last week, I have something new to talk about.  Green tomatoes.  I kind of love them.  I just read this week….you shouldn’t eat them raw.   Kind of like the green on potatoes, they have a toxin.   However, I have come to love them cooked.  So the recipe this week….green tomato and potato curry.    I love this recipe.  NO shopping here.  Just herbs you probably have in your cabinet, oil, and the vegetables.  Super easy to make, and remember how.  It will work with squash and green beans, or cabbage and sweet potatoes this fall.  And Matt’s wine pairing is the perfect match  (Matt Olson…Scenic City Wine in St. Elmo)

Fabrizio Vella “Biologico Non Filtrato” Bianco Terre Siciliane

What’s in the bucket:  GREEN TOMATOES…..okra, potatoes, garlic, red slicing tomatoes (I won’t deny you these!) sweet onions, mint.

Green Tomato Curry with Potatoes and Garlic from Raghavan Iyer’s 660 Curries

Ingredients for 2 people :
2 tablespoons oil
4 garlic cloves, chopped
3 small potatoes, unpeeled or peeled, your preference, and chopped into 1/2-inch cubes
320 grams (8 oz ) green tomatoes sliced into 1-inch segments
2 teaspoons garam masala
1 1/2 teaspoons kosher salt
1/4 teaspoon ground turmeric (I accidentally put in closer to 1 tsp)
2 T chopped mint
1. Pour oil into a large skillet set over medium-high heat. Add garlic and cook until it is reddish brown, about a minute or so. Stir often. Make sure it doesn’t burn. If it does, start over.
2. Add the potatoes, tomatoes, garam masala, salt and turmeric. Turn heat down to medium. Stir occasionally, and cook for about 10 minutes.
3. Pour in a cup of water.   Scrape the pan with a wooden spoon to dislodge any browned bits. When the mixture comes to a boil, cover the skillet, reduce heat to medium low and simmer for 12 to 15 minutes, or until the potatoes and tomatoes are tender. Stir every few minutes or so.
4. You want the final sauce to be kind of thick, so mash up a few of the potatoes and tomatoes with the wooden spoon. Turn off the heat, stir in the mint, and serve.
Happy Eating….Happy Wine drinking….and thanks for buying local food from Circle S Farm.
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